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  • Malaysian Pork Stew

    7 votes
    Malaysian Pork Stew
    Prep: 20 min Cook: 2 hours Servings: 6
    by John Spottiswood
    300 recipes
    >
    This is a wonderfully flavored pork stew with warm flavors of curry, ginger and basil mixed with spicy cayenne pepper. If you're serving to kids, cut the cayenne back to 1/2 teaspoon and add more to the bowls of the adults.

    Ingredients

    • 3 Tbsps minced garlic
    • 2 Tbsps curry powder
    • 2 Tbsps ground cumin
    • 1 Tbsp paprika
    • 2 tsp cayenne pepper. or to taste
    • 2 pounds boneless Boston butt or picnic shoulder or country style pork ribs cut into 1 inch cubes
    • Salt and freshly ground pepper
    • 3 Tbsps olive oil
    • 2 med onions, thinly sliced
    • 3 Tbsps minced fresh ginger
    • 3 plum tomatoes, diced (or use one 14.5oz can, diced tomatoes)
    • 1/4 cup soy sauce
    • 1 1/4 cup unsweetened coconut milk
    • 1 cup dry white wine
    • 1/4 cup roughly chopped basil
    • 1/4 cup roughly chopped mint
    • 1/4 cup roughly chopped cilantro
    • 1/2 cup roughly chopped unsalted roasted peanuts
    • 3 Tbsps fresh lime juice (from about 2 limes)
    • 5 dashes Tabasco sauce. or to taste
    • 1 tspn brown sugar

    Directions

    1. Combine the garlic, curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.
    2. Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or heavy pot over medium-high heat until hot. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the
    3. oil in the pot.
    4. Add the remaining 2 tablespoons oil to the pot and heat over medium-high. Add the onions and saute untilgolden brown, about 10-12 minutes. Add the ginger and tomatoes and saute for 2 minutes more. Return meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off then cover, reduce the heat to low, and cook until the meat is very tender, about 1 to 1 1/2 hours.
    5. Combine the basil, mint, cilantro, peanuts, lime, Tobasco, and brown sugar in a small bowl and mix. Place a generous helping of stew in each bowl, top with 1-2 tablespoons of the garnish, and serve with white or brown jasmine rice.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      I really liked this. It was good without the topping, but the topping makes it great! If you are serving mostly adults, I would recommend making extra of the topping..though kids will probably eat a lot less of it (if at all).
      • lisa
        lisa
        absolutely amazing, thank you
        • John Spottiswood
          John Spottiswood
          Glad you liked it Lisa!
        • trisha brooke
          trisha brooke
          Tried this recipe and it was great! Even my two-year-old grandson went back for seconds! Wow!
          I am adding this to my recipe box to make often!!
          • Nancy Miyasaki
            Nancy Miyasaki
            Thanks for reviewing this Trisha. So glad you liked it!
          • Misty
            Misty
            Excellent! My husband loves anything with curry and this hit the spot last night. Even my twin 3-yr olds and 20 mo old enjoyed it.
            • John Spottiswood
              John Spottiswood
              Glad you enjoyed it Misty! Thanks for the helpful review.

            Comments

            • trisha brooke
              trisha brooke
              I assumed that a regular can of diced tomatoes would work before I saw your correction. Glad to know my instincts were right! This is a terrific recipe! Thanks, John!! Wow, it's good!
              • A.L. Wiebe
                A.L. Wiebe
                No problem, John, and good catch Trisha! LOL! I hadn't printed it yet, just saved it, so I'm glad you let me know.
                Thanks for the update!
                Alison
                • trisha brooke
                  trisha brooke
                  John, am I missing it or did you leave out the tomatoes in the ingred. list? What kind and how much, please.
                  Thanks!
                  Trisha
                  • John Spottiswood
                    John Spottiswood
                    Wow, Trisha. Thanks for the great catch! Yes...I skipped that in the ingredients. Have added it now. Thanks for the quality control effort!
                  • A.L. Wiebe
                    A.L. Wiebe
                    This looks so good! I will try it out on my brothers when we all get together for my yearly going-away potluck dinner. Thanks!
                    • John Spottiswood
                      John Spottiswood
                      Hope you like it Allison. I left out the tomatoes accidentally and just added them. So if you printed it previously, you might want to reprint. Sorry!
                    • Bill Farley
                      Bill Farley
                      Looks delicious, John. I'll give it a try and let you know how I like it. BTW, I tried the Fish with Spice Rub and Lemony Rice. Extremely good. Just want you to know I really appreciate your recipes. Have passed them on to many of my friends in Canada and you're a star here.
                      Thank you.
                      • John Spottiswood
                        John Spottiswood
                        Thanks so much for the praise, Bill. I really appreciate it! Glad you like them.
                      • trisha brooke
                        trisha brooke
                        I've been looking for more recipes using pork since I haven't done much with it for a long time. This looks wonderful! It is in my "must try" recipes file!
                        Thank you!
                        • John Spottiswood
                          John Spottiswood
                          Glad it looks good to you Trisha and hope you enjoy it!
                        • Stephen Crout
                          Stephen Crout
                          It's a lot of ingredients, but I'm sure it tastes fabulous. I am especially fond of country style ribs (and they aren't expensive).
                          • John Spottiswood
                            John Spottiswood
                            Hope you like it Stephen. Despite all the ingredients...it's not that much work.

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